{"id":48916,"date":"2019-06-19T19:49:31","date_gmt":"2019-06-19T23:49:31","guid":{"rendered":"http:\/\/cpifluideng.com\/?p=48916"},"modified":"2019-07-17T15:53:40","modified_gmt":"2019-07-17T19:53:40","slug":"5-considerations-for-proper-lubricant-selection-in-food-processing","status":"publish","type":"post","link":"https:\/\/www.cpifluideng.com\/5-considerations-for-proper-lubricant-selection-in-food-processing\/","title":{"rendered":"5 Considerations for Proper Lubricant Selection in Food Processing"},"content":{"rendered":"

[et_pb_section bb_built=”1″ _builder_version=”3.24.1″ custom_margin=”-19px||”][et_pb_row custom_margin=”-34px||” _builder_version=”3.24.1″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.0.47″ custom_padding__hover=”|||” custom_padding=”|||”][et_pb_text _builder_version=”3.26″ custom_margin=”-28px||” z_index_tablet=”500″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” text_text_shadow_horizontal_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_vertical_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_blur_strength=”text_text_shadow_style,%91object Object%93″ link_text_shadow_horizontal_length=”link_text_shadow_style,%91object Object%93″ link_text_shadow_vertical_length=”link_text_shadow_style,%91object Object%93″ link_text_shadow_blur_strength=”link_text_shadow_style,%91object Object%93″ ul_text_shadow_horizontal_length=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_vertical_length=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_blur_strength=”ul_text_shadow_style,%91object Object%93″ ol_text_shadow_horizontal_length=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_vertical_length=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_blur_strength=”ol_text_shadow_style,%91object Object%93″ quote_text_shadow_horizontal_length=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_vertical_length=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_blur_strength=”quote_text_shadow_style,%91object Object%93″ header_text_shadow_horizontal_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_vertical_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_blur_strength=”header_text_shadow_style,%91object Object%93″ header_2_text_shadow_horizontal_length=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_vertical_length=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_blur_strength=”header_2_text_shadow_style,%91object Object%93″ header_3_text_shadow_horizontal_length=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_vertical_length=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_blur_strength=”header_3_text_shadow_style,%91object Object%93″ header_4_text_shadow_horizontal_length=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_vertical_length=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_blur_strength=”header_4_text_shadow_style,%91object Object%93″ header_5_text_shadow_horizontal_length=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_vertical_length=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_blur_strength=”header_5_text_shadow_style,%91object Object%93″ header_6_text_shadow_horizontal_length=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_vertical_length=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_blur_strength=”header_6_text_shadow_style,%91object Object%93″]<\/p>\n

The food processing industry has evolved significantly over the past few decades.\u00a0\u00a0Shifts in consumer preferences, food safety regulations, and\u00a0global supply & demand – among other factors –\u00a0have all contributed to shaping the industry into what it is today.\u00a0 An increasing focus on food & beverage diversity,\u00a0along with continuing efforts to make food\u00a0safer for everyone,\u00a0present\u00a0unique\u00a0challenges to food processors in their operations.<\/p>\n

\"Selecting

Selecting the proper lubricant for the application becomes quite a challenge.\u00a0\u00a0Operational, safety & end use requirements must all be understood & factored in during the selection process.\u00a0 There are five essential considerations to evaluate\u00a0when choosing the right lubricant to use in a food processing operation.\u00a0 Several groups within an organization, such as operations and\u00a0facility\u00a0management, should evaluate these five factors to maintain the balance between cost, safety and environmental impact.<\/p>\n

\u00a0<\/p>\n

[1]\u00a0Minimizing Potential Risk<\/strong><\/p>\n

Lubricant contamination\u00a0continues to present major challenges to\u00a0the food and beverage processing industry.\u00a0 Product recalls prove to be costly to the\u00a0manufacturer and\u00a0can negatively impact their reputation causing consumers to question their products.\u00a0 The use of food grade lubricants \u2013 tested, certified and registered to meet strict performance, health & safety standards \u2013 can alleviate the potential risk of contamination.\u00a0 Eliminating the risk entirely is next to\u00a0impossible but\u00a0understanding the difference between the various classifications of food grade lubricants & additives can aid in the selection process.\u00a0 For reference, the table below lists each major food grade classification, the area of focus & a description providing more details.<\/p>\n

\u00a0<\/p>\n\n\n\n\n\n\n\n\n\n\n\n
\u00a0<\/td>\nClassification\u00a0<\/strong><\/td>\nFocus\u00a0<\/strong><\/td>\nDescription\u00a0<\/strong><\/td>\n<\/tr>\n
H1<\/strong><\/td>\nIncidental Food Contact<\/td>\nProducts within the H1 classification meet specific guidelines found within 21 CFR 178.3570.\u202f Within the industry, these are often referred to as \u201cabove the line\u201d lubricants.\u00a0 The \u201cline\u201d refers to the point at which food is found in drums, on conveyor belts or otherwise within the facility.\u202f A conveyor belt is a great example of how to consider what is \u201cabove the line\u201d.\u202f Lubricants classified as H1 can be used\u00a0above<\/em>\u00a0or\u00a0around<\/em>\u00a0the conveyor belt.\u202f They are intended for use in applications where there may be a possibility of incidental food contact.<\/td>\n\u00a0<\/td>\n<\/tr>\n
H2<\/strong><\/td>\nNo Food Contact<\/td>\nProducts within the H2 classification can also be used in a food processing facility.\u00a0 However, they are restricted for use in areas where there is\u00a0no<\/u>\u00a0chance of food contact.\u202f These can be referred to as \u201cbelow the line\u201d\u00a0lubricants and\u00a0should be used in area of the plant where no food is being processed.\u00a0 Referring to the conveyor belt example, H2 lubricants could be used \u201cbelow\u201d the conveyor belt where the possibility of incidental food contact does not exist.<\/td>\n\u00a0<\/td>\n<\/tr>\n
H3<\/strong><\/td>\nSoluble Oils<\/td>\nThe H3 classification includes soluble, or edible oils such as sunflower oil.\u202f These are typically used to clean & prevent rust on hooks, trolleys and other similar equipment in a plant.\u00a0 The parts of the equipment that contact edible products must be cleaned and free of the soluble oil prior to reuse.<\/td>\n\u00a0<\/td>\n<\/tr>\n
HX-1<\/strong><\/td>\nIngredients<\/td>\nThis classification refers to ingredients for use in an\u00a0incidental food contact<\/em>\u00a0lubricant.\u202f The ingredients have been reviewed & are acceptable for use in a H1 lubricant formulation.\u202f Typically, there are treat limits associated with this classification of ingredients.<\/td>\n\u00a0<\/td>\n<\/tr>\n
HX-2<\/strong><\/td>\nIngredients<\/td>\nIngredients in the HX-2 class are for use in a\u00a0no food contact<\/em>\u00a0lubricant.\u202f Almost every ingredient qualifies for this classification, so this category is normally claimed in conjunction with HX-1 or HX-3 classifications.<\/td>\n\u00a0<\/td>\n<\/tr>\n
HX-3<\/strong><\/td>\nIngredients<\/td>\nThese are ingredients for use in a soluble (edible) oil formulations.<\/td>\n\u00a0<\/td>\n<\/tr>\n
3H<\/strong><\/td>\nRelease Agent<\/td>\nAlthough they appear similar, this classification is not to be confused with H3.\u00a0\u00a0The 3H designation applies to products that are designed to help release food from a can or a mold.\u202f These are considered direct food contact products.<\/td>\n\u00a0<\/td>\n<\/tr>\n
\u00a0<\/td>\n\u00a0<\/td>\n\u00a0<\/td>\n\u00a0<\/td>\n\u00a0<\/td>\n\u00a0<\/td>\n\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/p>\n

In 1998,\u00a0the USDA terminated their authorization program for Nonfood Compounds\u00a0&\u00a0Proprietary Substances.\u00a0 At that time,\u00a0the option was given to\u00a0registered lubricant providers\u00a0within the\u00a0industry to either self-certify their products to these classification\u00a0code\u00a0standards or\u00a0use a third-party registrar\u00a0for certification.\u202f\u00a0The federal government still allows both methods of certification to be used.<\/p>\n

\u00a0<\/p>\n

ISO 21469<\/strong>\u00a0is an international standard that was developed to\u00a0go above &\u00a0beyond\u00a0the criteria established for the\u00a0H1 incidental\u00a0food contact classification.\u202f It is a standard that\u00a0focuses on\u00a0the hygiene aspect of the manufacturing process, to include the\u00a0biological, chemical,\u00a0&\u00a0physical hazards that\u00a0are present.\u202f\u00a0In addition to meeting\u00a0H1 incidental food contact lubricant criteria,\u00a0products must also meet several other\u00a0parameters.\u00a0 Manufacturers must\u00a0provide\u00a0documentation that\u00a0demonstrates there are\u00a0operational\u00a0controls in place to ensure good manufacturing practices.\u00a0 Moreover, they must prove\u00a0that there is no cross-contamination in these products, or that the cross-contamination is minimal\u00a0(defined by PPM variances) &\u00a0will not affect\u00a0consumer\u2019s health\u00a0or have an adverse influence on the product\u2019s use.<\/p>\n

\u00a0<\/p>\n

[2]\u00a0Right Lubricant for the Application\u00a0<\/strong><\/p>\n

The variety & complexity of applications within the industrial market do not allow for a\u00a0\u201cone size fits all\u201d\u00a0lubricant\u00a0for\u00a0every possible situation.\u00a0\u00a0Each application has its own\u00a0unique requirements for viscosity (low &\u00a0high temperature\u00a0variances), corrosion\u00a0&\u00a0rust protection, cleanliness, extreme pressure,\u00a0antiwear, antifoam, water separation and oxidation inhibition.\u00a0Generally, there are basic performance characteristics needed for each application.\u00a0 For example,\u00a0a gear lubricant needs\u00a0to provide extreme pressure properties among\u00a0other requirements;\u00a0an air compressor lubricant needs to provide oxidation stability\u00a0&\u00a0cleanliness.<\/p>\n

Formulators\u00a0determine\u00a0which\u00a0additives to blend\u00a0in\u00a0to meet\u00a0specific\u00a0performance needs for the lubricant.\u00a0\u00a0Drain intervals,\u00a0filter changes\u00a0and regular fluid\u00a0monitoring & analysis helps to\u00a0ensure the operation\u00a0continues\u00a0running at optimum efficiency.\u00a0 Decreased downtime, increased energy efficiency and fewer oil interval changes can translate into cost savings for an operation.\u00a0\u00a0Upgrading to higher performing products (synthetics)\u00a0may be\u00a0a good\u00a0option\u00a0to help achieve these operational benefits.\u00a0\u00a0Consulting\u00a0with\u00a0a lubrication engineer\u00a0can also help to ensure the best lubricant is selected.\u00a0 They will consider all known variables including operating conditions, application requirements,\u00a0food grade\u00a0classification\u00a0requirements and\u00a0any\u00a0formulation restrictions.<\/p>\n

\u00a0<\/p>\n

[3]\u00a0Materials Compatibility\u00a0<\/strong><\/p>\n

Lubricant compatibility with various material types used within a food processing facility should be carefully considered.\u00a0\u00a0Engines,\u00a0compressors,\u00a0pumps, gear boxes, and other components in a mechanical system can be made of different types of\u00a0metallic components.\u00a0\u00a0Selecting a lubricant formulated\u00a0to address\u00a0the\u00a0specific requirements of a metal (or multiple metal types)\u00a0under typical operating conditions is\u00a0important.\u00a0 Variables such as metal type,\u00a0movement of machine parts,\u00a0&\u00a0operating temperature\u00a0range are critical in understanding how the lubricant needs to perform within the system.<\/p>\n

Seals, gaskets, hoses\u00a0& other plastic\/rubber components\u00a0are\u00a0equally as\u00a0critical to\u00a0ensuring\u00a0equipment longevity.\u00a0\u00a0If\u00a0the lubricant damages the integrity of a seal\u00a0because of poor compatibility,\u00a0it\u00a0can cause it to break down or deteriorate completely.\u00a0\u00a0The loss of oil from leaks\u00a0(causing downtime)\u00a0can add significant costs to\u00a0an\u00a0operation.<\/p>\n

ASTM 471 Section 10 (Standard\u00a0Rubber Property-Effect of Liquids) is commonly used\u00a0to evaluate the comparative ability of rubber and rubber-like compositions to withstand the effect of fluids, such as lubricants.\u00a0\u00a0The seal will shrink when components of the seal are extracted\u00a0into the lubricant<\/em>, and swelling is caused when lubricant components migrate\u00a0into the seal<\/em>.\u00a0\u00a0Both\u00a0shrinking & swelling of the seal can cause oil loss when occurring in excess.<\/p>\n

\u00a0<\/p>\n

[4]\u00a0Base Stock Considerations\u00a0\u00a0<\/strong><\/p>\n

Lubricant manufacturers have a somewhat limited selection of base oils to choose from when formulating solutions for the food & beverage processing industry.\u00a0 The classification\u00a0(H1, H2\u00a0etc) of lubricant\u00a0required also dictates\u00a0which base oils the formulator can select.\u00a0As an example, for the\u00a0H1 – Incidental Food Contact<\/em>\u00a0classification,\u00a0Polyalphaolefins\u00a0(PAOs) and\u00a0White Mineral\u00a0Oils\u00a0(WMOs)\u00a0are the most commonly used base oils. Other synthetic base stocks such as\u00a0Polyalkylene\u00a0Glycols\u00a0(PAGs)\u00a0can be used,\u00a0although they are not utilized\u00a0frequently.\u00a0\u00a0The base stock is the main constituent of the fluid,\u00a0and\u00a0the use of\u00a0synthetic oils can\u00a0benefit the finished lubricant by:<\/p>\n

    \n
  • Improving\u00a0thermal and oxidation stability (drying or sterilizing food process)<\/li>\n<\/ul>\n
      \n
    • Improving\u00a0viscosity-temperature characteristics (high viscosity index\u00a0needs\u00a0for refrigerated or high temperature areas)<\/li>\n
    • Lowering\u00a0volatility\u00a0&\u00a0evaporation rates<\/li>\n
    • Extend oil drain intervals<\/li>\n
    • Reducing\u00a0operating temperatures especially under fully loaded conditions<\/li>\n
    • Reducing\u00a0energy consumption<\/li>\n<\/ul>\n

      \"Food

      There are also several additives the formulator can use to overcome\u00a0the deficiencies of a base stock oil. Additives\u00a0can be selected through the specific guidelines found within 21 CFR 178.3570 for H1 category lubricants.\u00a0 Another option is to have\u00a0proprietary additives,\u00a0exclusive to\u00a0a company, formulated for use\u00a0so long as the chemistry is supported with\u00a0proper data\u00a0to\u00a0ensure\u00a0food safety.<\/p>\n

      \u00a0<\/p>\n

      [5] Contamination\u00a0<\/strong><\/p>\n

      Some elements of contamination were mentioned in previous sections.\u00a0 Contamination \u2013 or rather reducing the possibility of contamination \u2013\u00a0plays a\u00a0rather significant\u00a0role in\u00a0the selection of\u00a0base fluid and additive choices.\u00a0\u00a0In\u00a0environments where\u00a0high water contamination is likely,\u00a0a\u00a0lubricant\u00a0with\u00a0excellent separation characteristics needs\u00a0to be considered.\u00a0\u00a0If a grease\u00a0product\u00a0is used,\u00a0then low water washout characteristics\u00a0are\u00a0ideal.\u00a0\u00a0In certain operations, the use of\u00a0water throughout the system in general, or to clean (when used as steam)\u00a0can be a\u00a0significant part of the process.\u00a0\u00a0Synthetic\u00a0lubricants, such as PAOs,\u00a0generally\u00a0offer\u00a0better water resistance\u00a0characteristics\u00a0which\u00a0help combat\u00a0rust and corrosion issues.<\/p>\n

      \u00a0<\/p>\n

      Conclusion<\/strong><\/p>\n

      Selecting the right lubricant for use in a food processing facility can be challenging.\u00a0 The increased health & safety aspects, in addition to customary operating requirements, add to the complexity of the decision.\u00a0\u00a0Fortunately, there are ways to alleviate much of the\u00a0ambiguity surrounding\u00a0all\u00a0the different lubricant options available.\u00a0 In general, focusing on the specifications of the application & being knowledgeable of the lubricant\u2019s classification and chemistry\u00a0will aid tremendously in the selection process.<\/p>\n

      Food industry applications that are more challenging may require consultation with a lubricant engineer.\u00a0 The application may involve multiple factors to ensure quality, efficiency & safety standards are met.\u00a0\u00a0Moreover, it may be easier to consult with a lubricant engineer than attempt to acquire the knowledge & expertise required to make the selection.\u00a0 The proper lubricant will add value to the food processing operation by maximizing efficiency and reducing the possibility of\u00a0health & safety issues for the end use product.<\/p>\n

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      The food processing industry has evolved significantly over the past few decades.\u00a0\u00a0Shifts in consumer preferences, food safety regulations, and\u00a0global supply & demand – among other factors –\u00a0have all contributed to shaping the industry into what it is today.\u00a0 An increasing focus on food & beverage diversity,\u00a0along with continuing efforts to make food\u00a0safer for everyone,\u00a0present\u00a0unique\u00a0challenges to […]<\/p>\n","protected":false},"author":1,"featured_media":48907,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[40,36,45,46,49,50,57,58],"tags":[],"cp_meta_data":{"_edit_lock":["1563393157:1"],"_edit_last":["1"],"_thumbnail_id":["48907"],"_et_post_bg_color":["#ffffff"],"_et_post_bg_layout":["light"],"_et_pb_show_title":["on"],"_et_pb_post_hide_nav":["default"],"_et_pb_page_layout":["et_right_sidebar"],"_et_pb_side_nav":["off"],"_et_pb_use_builder":["on"],"_et_builder_version":["BB|Divi|3.26"],"_et_pb_show_page_creation":["off"],"_et_pb_first_image":[""],"_et_pb_truncate_post":["

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      The food processing industry has evolved significantly over the past few decades.\u00a0\u00a0Shifts in consumer preferences, food safety regulations, and\u00a0global supply & demand – among other factors –\u00a0have all contributed to shaping the industry into what it is today.\u00a0 An increasing focus on food & beverage diversity,\u00a0along with continuing efforts to make food\u00a0safer for everyone,\u00a0present\u00a0unique\u00a0challenges to food processors in their operations.Every aspect of the\u00a0process must be considered for its overall impact on the final product.\u00a0 Running a successful food processing operation requires\u00a0a balance between quality, efficiency & safety.\u00a0 Selecting the proper lubricant for use in\u00a0machinery such as pumps, mixers, tanks, hoses and pipes, chain drives, and conveyor belts\u00a0is critical.\u00a0\u00a0Machinery used in food processing\u00a0operations\u00a0has\u00a0many of the same lubrication\u00a0needs\u00a0found in other non-food processing plants\u00a0\u2013 along with additional challenges.\u00a0 The lubricants must provide protection from heat, wear, friction\u00a0&\u00a0deposits but they must also be engineered with base stocks and additives that are compliant to industry regulations.\u00a0 Contamination of food or beverage products could cost manufacturers considerably in the way of monetary damages, operation downtime and tarnished reputation.Selecting the proper lubricant for the application becomes quite a challenge.\u00a0\u00a0Operational, safety & end use requirements must all be understood & factored in during the selection process.\u00a0 There are five essential considerations to evaluate\u00a0when choosing the right lubricant to use in a food processing operation.\u00a0 Several groups within an organization, such as operations and\u00a0facility\u00a0management, should evaluate these five factors to maintain the balance between cost, safety and environmental impact.\u00a0[1]\u00a0Minimizing Potential RiskLubricant contamination\u00a0continues to present major challenges to\u00a0the food and beverage processing industry.\u00a0 Product recalls prove to be costly to the\u00a0manufacturer and\u00a0can negatively impact their reputation causing consumers to question their products.\u00a0 The use of food grade lubricants \u2013 tested, certified and registered to meet strict performance, health & safety standards \u2013 can alleviate the potential risk of contamination.\u00a0 Eliminating the risk entirely is next to\u00a0impossible but\u00a0understanding the difference between the various classifications of food grade lubricants & additives can aid in the selection process.\u00a0 For reference, the table below lists each major food grade classification, the area of focus & a description providing more details.\u00a0\u00a0Classification\u00a0Focus\u00a0Description\u00a0H1Incidental Food ContactProducts within the H1 classification meet specific guidelines found within 21 CFR 178.3570.\u202f Within the industry, these are often referred to as \u201cabove the line\u201d lubricants.\u00a0 The \u201cline\u201d refers to the point at which food is found in drums, on conveyor belts or otherwise within the facility.\u202f A conveyor belt is a great example of how to consider what is \u201cabove the line\u201d.\u202f Lubricants classified as H1 can be used\u00a0above\u00a0or\u00a0around\u00a0the conveyor belt.\u202f They are intended for use in applications where there may be a possibility of incidental food contact.\u00a0H2No Food ContactProducts within the H2 classification can also be used in a food processing facility.\u00a0 However, they are restricted for use in areas where there is\u00a0no\u00a0chance of food contact.\u202f These can be referred to as \u201cbelow the line\u201d\u00a0lubricants and\u00a0should be used in area of the plant where no food is being processed.\u00a0 Referring to the conveyor belt example, H2 lubricants could be used \u201cbelow\u201d the conveyor belt where the possibility of incidental food contact does not exist.\u00a0H3Soluble OilsThe H3 classification includes soluble, or edible oils such as sunflower oil.\u202f These are typically used to clean & prevent rust on hooks, trolleys and other similar equipment in a plant.\u00a0 The parts of the equipment that contact edible products must be cleaned and free of the soluble oil prior to reuse.\u00a0HX-1IngredientsThis classification refers to ingredients for use in an\u00a0incidental food contact\u00a0lubricant.\u202f The ingredients have been reviewed & are acceptable for use in a H1 lubricant formulation.\u202f Typically, there are treat limits associated with this classification of ingredients.\u00a0HX-2IngredientsIngredients in the HX-2 class are for use in a\u00a0no food contact\u00a0lubricant.\u202f Almost every ingredient qualifies for this classification, so this category is normally claimed in conjunction with HX-1 or HX-3 classifications.\u00a0HX-3IngredientsThese are ingredients for use in a soluble (edible) oil formulations.\u00a03HRelease AgentAlthough they appear similar, this classification is not to be confused with H3.\u00a0\u00a0The 3H designation applies to products that are designed to help release food from a can or a mold.\u202f These are considered direct food contact products.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0In 1998,\u00a0the USDA terminated their authorization program for Nonfood Compounds\u00a0&\u00a0Proprietary Substances.\u00a0 At that time,\u00a0the option was given to\u00a0registered lubricant providers\u00a0within the\u00a0industry to either self-certify their products to these classification\u00a0code\u00a0standards or\u00a0use a third-party registrar\u00a0for certification.\u202f\u00a0The federal government still allows both methods of certification to be used.\u00a0ISO 21469\u00a0is an international standard that was developed to\u00a0go above &\u00a0beyond\u00a0the criteria established for the\u00a0H1 incidental\u00a0food contact classification.\u202f It is a standard that\u00a0focuses on\u00a0the hygiene aspect of the manufacturing process, to include the\u00a0biological, chemical,\u00a0&\u00a0physical hazards that\u00a0are present.\u202f\u00a0In addition to meeting\u00a0H1 incidental food contact lubricant criteria,\u00a0products must also meet several other\u00a0parameters.\u00a0 Manufacturers must\u00a0provide\u00a0documentation that\u00a0demonstrates there are\u00a0operational\u00a0controls in place to ensure good manufacturing practices.\u00a0 Moreover, they must prove\u00a0that there is no cross-contamination in these products, or that the cross-contamination is minimal\u00a0(defined by PPM variances) &\u00a0will not affect\u00a0consumer\u2019s health\u00a0or have an adverse influence on the product\u2019s use.\u00a0[2]\u00a0Right Lubricant for the Application\u00a0The variety & complexity of applications within the industrial market do not allow for a\u00a0\u201cone size fits all\u201d\u00a0lubricant\u00a0for\u00a0every possible situation.\u00a0\u00a0Each application has its own\u00a0unique requirements for viscosity (low &\u00a0high temperature\u00a0variances), corrosion\u00a0&\u00a0rust protection, cleanliness, extreme pressure,\u00a0antiwear, antifoam, water separation and oxidation inhibition.\u00a0Generally, there are basic performance characteristics needed for each application.\u00a0 For example,\u00a0a gear lubricant needs\u00a0to provide extreme pressure properties among\u00a0other requirements;\u00a0an air compressor lubricant needs to provide oxidation stability\u00a0&\u00a0cleanliness.Formulators\u00a0determine\u00a0which\u00a0additives to blend\u00a0in\u00a0to meet\u00a0specific\u00a0performance needs for the lubricant.\u00a0\u00a0Drain intervals,\u00a0filter changes\u00a0and regular fluid\u00a0monitoring & analysis helps to\u00a0ensure the operation\u00a0continues\u00a0running at optimum efficiency.\u00a0 Decreased downtime, increased energy efficiency and fewer oil interval changes can translate into cost savings for an operation.\u00a0\u00a0Upgrading to higher performing products (synthetics)\u00a0may be\u00a0a good\u00a0option\u00a0to help achieve these operational benefits.\u00a0\u00a0Consulting\u00a0with\u00a0a lubrication engineer\u00a0can also help to ensure the best lubricant is selected.\u00a0 They will consider all known variables including operating conditions, application requirements,\u00a0food grade\u00a0classification\u00a0requirements and\u00a0any\u00a0formulation restrictions.\u00a0[3]\u00a0Materials Compatibility\u00a0Lubricant compatibility with various material types used within a food processing facility should be carefully considered.\u00a0\u00a0Engines,\u00a0compressors,\u00a0pumps, gear boxes, and other components in a mechanical system can be made of different types of\u00a0metallic components.\u00a0\u00a0Selecting a lubricant formulated\u00a0to address\u00a0the\u00a0specific requirements of a metal (or multiple metal types)\u00a0under typical operating conditions is\u00a0important.\u00a0 Variables such as metal type,\u00a0movement of machine parts,\u00a0&\u00a0operating temperature\u00a0range are critical in understanding how the lubricant needs to perform within the system.Seals, gaskets, hoses\u00a0& other plastic\/rubber components\u00a0are\u00a0equally as\u00a0critical to\u00a0ensuring\u00a0equipment longevity.\u00a0\u00a0If\u00a0the lubricant damages the integrity of a seal\u00a0because of poor compatibility,\u00a0it\u00a0can cause it to break down or deteriorate completely.\u00a0\u00a0The loss of oil from leaks\u00a0(causing downtime)\u00a0can add significant costs to\u00a0an\u00a0operation.ASTM 471 Section 10 (Standard\u00a0Rubber Property-Effect of Liquids) is commonly used\u00a0to evaluate the comparative ability of rubber and rubber-like compositions to withstand the effect of fluids, such as lubricants.\u00a0\u00a0The seal will shrink when components of the seal are extracted\u00a0into the lubricant, and swelling is caused when lubricant components migrate\u00a0into the seal.\u00a0\u00a0Both\u00a0shrinking & swelling of the seal can cause oil loss when occurring in excess.\u00a0[4]\u00a0Base Stock Considerations\u00a0\u00a0Lubricant manufacturers have a somewhat limited selection of base oils to choose from when formulating solutions for the food & beverage processing industry.\u00a0 The classification\u00a0(H1, H2\u00a0etc) of lubricant\u00a0required also dictates\u00a0which base oils the formulator can select.\u00a0As an example, for the\u00a0H1 – Incidental Food Contact\u00a0classification,\u00a0Polyalphaolefins\u00a0(PAOs) and\u00a0White Mineral\u00a0Oils\u00a0(WMOs)\u00a0are the most commonly used base oils. Other synthetic base stocks such as\u00a0Polyalkylene\u00a0Glycols\u00a0(PAGs)\u00a0can be used,\u00a0although they are not utilized\u00a0frequently.\u00a0\u00a0The base stock is the main constituent of the fluid,\u00a0and\u00a0the use of\u00a0synthetic oils can\u00a0benefit the finished lubricant by:Improving\u00a0thermal and oxidation stability (drying or sterilizing food process)Improving\u00a0viscosity-temperature characteristics (high viscosity index\u00a0needs\u00a0for refrigerated or high temperature areas)Lowering\u00a0volatility\u00a0&\u00a0evaporation ratesExtend oil drain intervalsReducing\u00a0operating temperatures especially under fully loaded conditionsReducing\u00a0energy consumptionThere are also several additives the formulator can use to overcome\u00a0the deficiencies of a base stock oil. Additives\u00a0can be selected through the specific guidelines found within 21 CFR 178.3570 for H1 category lubricants.\u00a0 Another option is to have\u00a0proprietary additives,\u00a0exclusive to\u00a0a company, formulated for use\u00a0so long as the chemistry is supported with\u00a0proper data\u00a0to\u00a0ensure\u00a0food safety.\u00a0[5] Contamination\u00a0Some elements of contamination were mentioned in previous sections.\u00a0 Contamination \u2013 or rather reducing the possibility of contamination \u2013\u00a0plays a\u00a0rather significant\u00a0role in\u00a0the selection of\u00a0base fluid and additive choices.\u00a0\u00a0In\u00a0environments where\u00a0high water contamination is likely,\u00a0a\u00a0lubricant\u00a0with\u00a0excellent separation characteristics needs\u00a0to be considered.\u00a0\u00a0If a grease\u00a0product\u00a0is used,\u00a0then low water washout characteristics\u00a0are\u00a0ideal.\u00a0\u00a0In certain operations, the use of\u00a0water throughout the system in general, or to clean (when used as steam)\u00a0can be a\u00a0significant part of the process.\u00a0\u00a0Synthetic\u00a0lubricants, such as PAOs,\u00a0generally\u00a0offer\u00a0better water resistance\u00a0characteristics\u00a0which\u00a0help combat\u00a0rust and corrosion issues.\u00a0ConclusionSelecting the right lubricant for use in a food processing facility can be challenging.\u00a0 The increased health & safety aspects, in addition to customary operating requirements, add to the complexity of the decision.\u00a0\u00a0Fortunately, there are ways to alleviate much of the\u00a0ambiguity surrounding\u00a0all\u00a0the different lubricant options available.\u00a0 In general, focusing on the specifications of the application & being knowledgeable of the lubricant\u2019s classification and chemistry\u00a0will aid tremendously in the selection process.Food industry applications that are more challenging may require consultation with a lubricant engineer.\u00a0 The application may involve multiple factors to ensure quality, efficiency & safety standards are met.\u00a0\u00a0Moreover, it may be easier to consult with a lubricant engineer than attempt to acquire the knowledge & expertise required to make the selection.\u00a0 The proper lubricant will add value to the food processing operation by maximizing efficiency and reducing the possibility of\u00a0health & safety issues for the end use product.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div> \n\t\t\t<\/div> \n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div> \n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div> \n"],"_et_pb_old_content":[""],"_et_pb_enable_shortcode_tracking":[""],"_et_pb_custom_css":[""],"_et_pb_built_for_post_type":["page"],"_et_pb_ab_current_shortcode":["[et_pb_split_track id=\"48916\" \/]"],"_et_pb_ab_stats_refresh_interval":["hourly"],"_et_pb_gutter_width":["3"],"_yoast_wpseo_focuskw":["food processing lubricants"],"_yoast_wpseo_title":["5 Considerations for Selecting the Right Lubricants for Food 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Considerations for Selecting the Right Lubricants for Food Processing<\/title>\n<meta name=\"description\" content=\"There are five essential considerations to evaluate\u00a0when choosing the right lubricants to use in a food processing operation.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cpifluideng.com\/5-considerations-for-proper-lubricant-selection-in-food-processing\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"5 Considerations for Selecting the Right Lubricants for Food Processing\" \/>\n<meta property=\"og:description\" content=\"There are five essential considerations to evaluate\u00a0when choosing the right lubricants to use in a food processing operation.\" \/>\n<meta property=\"og:url\" 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